This originally was a Paula Deen recipe but I changed the canned corn for frozen and added an onion. I also cut the amount of butter in half and swapped out the regular sour cream for light sour cream. You won't miss a thing! I have gotten several requests for this recipe from my family. This is my mom's particular favorite. I often send her home with the leftovers.
serves 6-8
8 oz of frozen corn or one small bag
1 onion diced
salt and pepper to taste
1 tablespoon olive oil
1 15 oz can of cream corn
1 8 oz package of jiffy corn muffin mix
1/4 cup melted butter or margarine
several dashes of tabasco sauce
1 cup light sour cream
1 cup light shredded cheddar cheese
Preheat oven to 350. Spray a 3 quart casserole with cooking spray. In a large skillet over medium/ high heat, heat the oil. Add the corn and the onion. Season with salt and pepper. Saute until the onion is translucent. Pour into a large bowl. Add the muffin mix, melted butter,tabasco, sour cream and cream corn together. Pour into the prepared casserole dish. Bake for 45 minutes. Remove from the oven and top with the cheese. Return to oven for 5 minutes more until the cheese has melted. Serve warm.
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